Adobong Kangkong (Water Spinach)

Name: Adobong Kangkong (Water Spinach)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 bunch Water spinach (kangkong); 1/4 cup Coconut aminos; 2 tbsp Vinegar; 3 cloves Garlic; 1/2 tsp Black pepper; 1 tbsp Olive oil

A simple and flavorful side dish featuring water spinach (kangkong) cooked in adobo sauce. A quick and easy vegetarian option, great as a side to grilled meats or fish. Soy sauce replaced for safe alternative.

10m prep + 15m cook4 servings

SHELLFISH-free

80 cal|3g protein|10g carbs|4g fat|4g fiber

Ingredients

1 bunch Water spinach (kangkong)
1/4 cup Coconut aminos
2 tbsp Vinegar
3 cloves Garlic
1/2 tsp Black pepper
1 tbsp Olive oil

Instructions

1Wash the 1 bunch of water spinach (kangkong) thoroughly and trim off any tough stems. Finely mince the 3 cloves of garlic.
2Place a 10-inch skillet on the stovetop and turn the heat to medium. Add the 1 tablespoon of olive oil to the skillet.
3Once the olive oil is shimmering, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds, or until you can smell its fragrance, being careful not to let it burn.
4Add the washed and trimmed water spinach to the skillet. Pour in the 1/4 cup of coconut aminos and the 2 tablespoons of vinegar. Sprinkle in the 1/2 teaspoon of black pepper.
5Stir everything together gently. Cook for 5 to 7 minutes, stirring occasionally, until the water spinach has wilted and turned a tender bright green color.
6Serve the Adobong Kangkong hot.

Substitutions

Soy Sauce → Coconut Aminos

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.